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Crab and Cream Cheese Sushi Rolls

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
2 servings
Lunch Japanese
Crab and Cream Cheese Sushi Rolls
Ingredients
  • 1 cup uncooked white rice
  • 2 cups water
  • 2 tablespoons rice vinegar
  • 1 teaspoon salt
  • 2 sheets nori seaweed sheets
  • 1/4 cucumber, peeled and sliced lengthwise
  • 2 pieces imitation crab legs
  • 1/2 (3 ounce) package cream cheese, sliced
  • 1 teaspoon minced fresh ginger root
Instructions
1
Acquire all necessary ingredients and materials.
2
Combine rice and water in a saucepan, placing it over high heat to bring the mixture to a rolling boil. Gradually decrease the heat to medium-low, cover the saucepan with a lid, and let it simmer for 20-25 minutes or until the rice is fully cooked and the liquid has been absorbed. Introduce rice vinegar and salt into the mixture, stirring well to combine. Allow the cooked rice to cool down completely.
3
Prepare a clean and dry surface by laying out seaweed sheets. Dampen your hands with water to make them more pliable, then spread the cooled rice evenly across each sheet, leaving a 1/2-inch gap along one edge, running lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese in a straight line along the side opposite the gap. Roll up sushi from the toppings to the exposed end of the seaweed sheet.
4
Utilize a sharp, wet knife to slice each roll into 5 or 6 pieces. Serve the sushi with minced ginger on the side for added flavor and garnish.